Duck Terrine (Breast and Roast) with Lavender 200g
From Michelin-starred chef Jany Gleize — opulent duck with lavender
Sales unit: Glass, 200 g
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For this opulent, lavender-scented duck terrine by Jany Gleize, both the breast and the roast are used. The renowned French chef has 1 Michelin star and runs the restaurant La Bonne Etappe at Château Arnoux in the Alpes-de-Haute-Provence region.
His cuisine focuses on the essentials and is strongly inspired by the region. Most of the vegetables, flowers, and herbs he uses come from the castle's own garden.
Enjoy the terrine best with a lamb's lettuce salad or simply on fresh toasted rustic bread. Add a few good friends and a glass of wine – you don't need anything more ... bon appétit!
- All ingredients except for some spices come from France.
- Gluten-free, lactose-free, egg-free, and nitrites-free.
- Free from colorings, flavor enhancers, and preservatives.
- After opening, store refrigerated for up to 5 days.
- Best before date unopened: 30 months.
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